Natural Born Chillers

[Ducatiboy stu]

Maybe I should be "pimp my chiller"

 

[Pumpy]

Heres mine Stu nearly the same :huh:

100foot of 12mm soft copper from Bunnings takes fiffteen mins to get down to pitching temp in winter

Pumpy

 

[Tony]

youve all seem this but i will post it again

cheers

 

[Tony]

i used to use this

18 meters of 3/8 tube

worked great.

but wasnt big enough for 50 liter batches so i went to the 1/2 18 moter coil in the 18 gal boiler.

stirring it gently i will chil 50 liters to pitching temp in 20 min in winter, 30 min in summer.

cheers.

PS. I am a gadget boy and love all things complicated, so some might say, why doesnt he have a counterflow chiller?

I dont like the ideah of them is why.

Im sure they work great but i like to watch the wort cool quickly in the kettle and see the break form and settle.

It lets me know if my brewing technique for the said brew was a sucess or needs atention. It also makes it easier to leave most of the break behing without having to chill and rack before pitching.

Sorry folks but i love to get that yeast going as quick as posible and a bit od break never heart anyone but the whole lot, and hops............. mmmmmm

like i said, im sure they work, they jusy arnt my style, but thats the best thing that makes everyones beer different hey.

Thats not to say that i wont bulid one one day and give it a go

never say never heheheheh

cheers

 

[Ray_Mills]

Hi
Why have one in the first place
Why waste all the water and add more time to your brew day
Empty the wort in a drum like an ESB work kit 15 min after the boil
Hang on to the wort for as long as you like
When your yeast is ready
pitch the wort and yeast in your fermenter and away you go
Works every time
make bigger batches then get a bigger drum or use 2 20 drums
Cheers
Ray

 

[PostModern]

Rapid chilling helps the formation of cold break. Or so we've all read. Is there any advantage in not letting cold break form?

 

[Ray_Mills]

Makes no difference at all
The last 15 min settles the beer
Never ever had a problem with the cold break
Give it a go one day and find out yourself
Most of us at the IBU's are now doing it
Ray

 

[PostModern]

I will Ray. I have yet to get my AG brewery on line, mostly because I haven't got a wort chiller. I guess there's no harm making a brew without one and seeing if it comes out tasting like arse. The longer I spend brewing, the more I find that things we take for granted as "necessary" turn out to be ritual, superstition or "Palmer says so". Can you name any commercial breweries that don't rapid chill their wort?

 

[scrogster]

Here's my chiller, nothing fancy, but it does the job. I use an extra garden hose to direct the outlet water into the washing machine initially, and then connect it to the garden watering system once the temperature is down a bit.

 

[Ross]

Makes no difference at all
The last 15 min settles the beer
Never ever had a problem with the cold break
Give it a go one day and find out yourself
Most of us at the IBU's are now doing it
Ray

[post="114547"][/post]​

Maybe it doesn't - but an extra 30 mins on brew day to get your beer cool & ready for pitching, is in my book, preferable to handling near boiling wort & waiting a day before you can pitch...
Plus i collect all my water, so waste nothing....

each to their own I guess ...

 

[homebrewworld.com]

The 'Braidwood Project' recently did just this. i.e hot wort into the container.

I had two containers a brewed them a week or two apart.
No dramas at all.....very clear tasty beer.

I agree with Ross, but many a times i have a fermenter or yeast hard at work and holding stock is a great way to 'keep the wheel turning'

:beerbang:

 

[Pumpy]

Yep I always fill my pool up with the water nothing goes to waste !!!

But Ray it is a good idea and a lot more trub drops out if when it is cool you finish the wort off in the fridge and get it down to 15C

pumpy

 

[Kai]

Makes no difference at all
The last 15 min settles the beer
Never ever had a problem with the cold break
Give it a go one day and find out yourself
Most of us at the IBU's are now doing it
Ray

[post="114547"][/post]​

That's how I do it too. It was only meant to be temporary before I bought or made a chiller, but I've decided I'm happy with just doing it like this.

 

[redbeard]

went to bunninz tues to check out the 12mm 15m copper coil. none in stock. the plumbing bloke said that all bunninz stores had been told to return all their stock, as it didnt meet au safety standards. i presume it was the imported china copper coils ...

 

[mika]

Yep, was cheap stuff though. Had 1/2" x 15metres over here for $49. All the other stuff is $8/metre or more.... rip off stuff.
Wouldn't have bothered the home brewer, no pressure in those pipes.

 

[big d]

hi ray
im assuming you are cooling your wort in a fridge before pitching the yeast .Then im assuming you will have to airate your wort which means removing the fermentor lid to airate then add yeast which increases your chances of infection.
if im wrong could you please explain your methods as im always keen to learn more.
the last 15 minutes part has me some what confused

cheers
big d

 

[Kai]

Big D,

Far be it from me to speak for Ray, but this is how I see it:

15 minutes means leave the brew for a bit after flameout to let it settle. Like whirpooling.

Just rack it straight into a clean cube and seal. The wort should still be hot enough to remain at pasteurisation temps, so sealed away in the cube there isn't any chance of further infection.

Allow it to cool however you please, in a fridge, outside, whatever. A cold night here in the hills works wonders.

When your yeast is ready, aerate and pitch as normal and at the right temp. At this point it's no different from having chilled your wort by any other means, with exactly the same risks.

While the wort is still sealed in the drum, though, you have the luxury of not needing to get the yeast into the wort asap, say if you don't have a starter ready, you don't have space in the ferment fridge, or whatever. It's the same principle as an unopened jar of jam or can of beans. Once you open it, you use it.

And if there's an infection growing in the wort drum, you'll notice when it gets up at tries to walk out the door.

 

[Borret]

Back to the original topic of Pimping Ones Chiller

... and now for completely different...



Suitably Pimped

Brent

 

[Andyd]

That's just brewers porn!

 

[Pumpy]

That's just brewers porn!

[post="114637"][/post]​

What do you mean Borret has done that like a 'Pro'

Pumpy